Filipino🥣 Soups & stews

Batchoy Tagalog

Name: Batchoy Tagalog
Total time: 50 min
Cuisine: Filipino
Ingredients: ~3 tbsp Lard; ~6 cloves Garlic; ~1 medium Onion; ~1 tbsp Ginger; ~400 g Pork tenderloin; ~2 tbsp Fish sauce; ~6 cups Water; ~150 g Pork liver; ~100 g Pork spleen; ~200 g Coagulated pork blood; ~150 g Misua noodles; ~1 tsp Ground black pepper; ~100 g Chili leaves (or spinach)

⏱ 50 min

Batchoy Tagalog is a classic Filipino noodle soup made with sliced pork, pork offal, and thin egg noodles. Originating from northern Luzon, this dish features pork heart, liver, spleen, and coagulated pork blood, flavored with ginger, garlic, and onions, then finished with noodles and greens.

Adapted from a video by Panlasang Pinoy

Batchoy Tagalog Recipe

Watch on YouTube

Ingredients

Lard~3 tbspest.
Garlic~6 clovesest.
Onion~1 mediumest.
Ginger~1 tbspest.
Pork tenderloinCan also use other pork cuts like pork shoulder or leg; pork heart can be substituted~400 gest.
Fish sauce~2 tbspest.
Water~6 cupsest.
Pork liver~150 gest.
Pork spleen~100 gest.
Coagulated pork bloodAvailable at Asian or Filipino markets; can also be made from fresh blood by steaming until coagulated

Steps

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1
Heat lard in a pot and sauté garlic, then add onions and cook until the layers begin to separate. Add ginger and continue cooking for about 1 minute until the onions are soft.
2
Spread sliced pork evenly in the pot, making sure it contacts the bottom to brown quickly. Add a small amount of fish sauce and stir, then cook for about 2 minutes until the pork's exterior is light brown.
3
Add water and cover the pot to bring to a boil quickly. Once boiling, reduce heat to the lowest setting and simmer for about 30 minutes until the pork is tender.
4
Check that the pork is tender (it should be easy to chew). Increase heat to medium and add more water, bringing the broth back to a boil.
5
Once boiling, add the pork liver and spleen. Cover and keep at medium heat, simmering for about 5 minutes. Then skim off any impurities and scum that rise to the surface.
6
Add the coagulated pork blood and stir gently. Reduce heat to a gentle simmer (not a rolling boil to keep the blood intact) and cook for 8 to 10 minutes until fully cooked. Remove any scum that surfaces again.
7
Increase heat back to medium to bring the broth to a boil again. Taste the broth and adjust seasoning with fish sauce as needed. Add ground black pepper and stir well.
8
Stir in the misua noodles, distributing them evenly throughout the broth. Add the chili leaves (or spinach) and gently mix until everything is well combined.
9
Cover the pot and turn off the heat. Let the residual heat cook the vegetables for about 2 minutes, then ladle into serving bowls.

Batchoy Tagalog

Ingredients

Steps

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